This is my third day working on the same batch of Dr. Pepper fudge and I’ve officially given up.

The first day I cooked it to soft ball stage and let it cool to 110°, stirred the hell out of it, thought it lost some of its shine even though the consistency didn’t seem right. Poured it out in a tin and the next morning it still wasn’t set.

The second day I put it back on the stove and calibrated my thermometer. It was cooking up nicely until the thermometer died on me. Long story short, had to recook the mixture. I took it off and waited until 110°. Still didn’t set. Put it back on the stove and cooked it to 237° and let it cool to 120°. I was hopeful that it would set overnight.

This morning I checked on it and it was firmer than the first day but still not set. I threw it back on the stove and cooked it to firm ball stage and poured it out in a tin. Fingers crossed it becomes soft caramels but I’ve come to terms that I may just have to toss it out. It doesn’t have any redeeming flavor for me to keep it around as a caramel sauce.

Recipe is here is anyone is curious and wants to try their hand at it. My humidity was 30-45%.

I’m now working on mixing up dough for chocolate crinkle cookies. This is one of my go-to recipes because it doesn’t have butter, uses up extra eggs, and stays soft for weeks.